Journal

Notes from the plant

Halal standards, cold chain engineering, meat science and the occasional strong opinion about what belongs in a kolbasa.

HalalQualityCold chainProductionGuide

Most people think halal is a sticker. It is actually a sequence of rules that runs from the animal’s life to the pack.

All posts

Two hours at the wrong temperature is enough to ruin good raw material. Why the cold chain is the most expensive investment we made.

Learn to read the label and the price difference stops being a mystery. A short guide.

Fresh-killed meat is the worst possible steak. How enzymes work and why patience pays.

The batch code is the strongest verification tool a customer has. Here is how to use it.